DennisLinkletter

Maybe I gotta do more pushing at the factory.. I'll go burn another two.. This one was actually lit and had burned for a lil' while before I decided to go and weigh it. Maybe I gotta do more pushing at the factory..

To get this right in the end I had to buy a US standard Gas bottle but at long last here it is. I'll be going back thru all gas burners bought and offering this upgrade at no charge but please feel free to write me directly to be on the top of the list. This new fitting is much longer and is set up to easily change the jetting from Natural gas to LPG. The draft door made the jet too far from the burner opening and made the flame weak with some regulators. The jet is a drilled out 1/8" plug. I also can supply an adapter for a female 1/4" for those who don't want the standard gas connection.

More kitty info.. The delay in KK Coco charcoal is that I discovered that the other single K co. was not buying the best the company produced. There was a higher grade that was only previously sold to Japanese customers. The stuff that was originally tested by the Naked Whiz was their #2 quality and is the quality also sold to Australia and the EU. So I took a pass on that and ordered up an extruded lump made from all granular carbon. Costs a pretty bit more but at least I know I'll have the best. Take a peek for yourself, I was very pleased that I could immediately SEE the difference.. Rather chunky if I do say so myself! Burn/ash test inspired by the Naked Whiz Chunk Coco 9" Bowl & 2" charcoal 63 grams Easy to light Not much ash 5 grams to be exact..

Re: The Komodo held in an average of 65% more heat. Actually, I think not. The efficiency of the cooker will definitely affect your charcoal usage but not necessarily the radiant heat hitting your food. Grades of ceramic most likely have less outcome on the food's flavor. One thing I've wondered is if "more ceramic" would take longer for the cooker to come up to temp. KK has come up with a very clever solution by doing that bi material thing. I don't think that any flavor is from the ceramic but from the fuel, smoke, rubs and the meat. The high R factor and low airflow results in high humidity. This results in your meat retaining more moisture. And that does affect the outcome of your cook. More ceramic material would of course need more fuel to heat soak the walls to come to thermal mass.. the point where they give off heat and you can burn less fuel to maintain the same temperature. The problem with the thick walls are that it takes a long time to reduce your cooking temperature. Thanks for the kudos on my bi layer design.. It's why KK's are more efficient than all other ceramic type cookers. Welcome to the forum..

Supreme Plus OTB KKG2OTB320 Cobalt Blue JRE 420 w/ Dark Charcoal grout GEN II Ultimate OTB KKG2OTB327 Dark Terra Blue JRE 40S7 w/ Tan/Grey grout Supreme Plus OTB KKSPOTB328 Glass Black JRE 027 w/ Dark Charcoal grout GEN II Ultimate OTB Warm Mottled Grey JRE 320 w/ matching dark grout KKG2OTB325 KKG2OTB330 KKG2OTB331

Re: typo error on temp I'm editing this to say that my thermometer was off.. I'd shoot for 130º I did not have my small handy thermometer with me to spot check.. It was on a Maverick Redi Smoke.. The numbers never match my Tel Tru. but placement always becomes an issue. Those probes are long and might have been near the meat surface.. Hope your TT was still good..

Great, thanks for the feedback Thanks for the feedback Cozy, I'll bump it up. I've not had the vibrating problems you write of. But will try to re-creat the problem and fix it.

Ah, this one.. This is a two tile combination of a previous three tile combo that had an almost black tile also..

it's direct with a drip pan for browning.. Because it's direct heat with a drip pan for browning your birdies.. I love it! Yup, I'll definitely need to fabricate something to put the heat on the sides. In the past, I've cooked until most of the fat rendered off indirect and then direct to brown the birdies.. This is much better.. Thanks for the great idea.

The Salad.. The mystery ingredient turned out to be pan fried pancetta, thinly sliced rounds. TJ's mixed baby greens gorgonzola cheese, crumbled sweet/spiced pecans diced Asian pear fried pancetta all dressed with Trader Joe's gorgonzola pear dressing. Yes, it was good

The salad..

A McGyverish fix I'm looking for some small springs to weld on the end of the shaft.. A McGyverish fix that also works is to wrap a standard rubber band around the shaft on the motor side after installing the shaft roll it to the motor side. It will keep the shaft from entering the motor socket too far.. I sorta cringe to tell a customer to hold something in place with a rubber-band but it does work..

Pretty much one size and shape.. My business is now pretty much focused on the OTB shape. It only comes in the 23" size. How it's packaged with different accessories and quality of the different components determines the different models. ie. Gen II, Supreme Plus or Supreme. Although I regularly truck Komodos across the country, purchasing one from the closest warehouse will save you money.

Doing a humpty dumpty on you and tipping over. It's going to need to be secured/bolted down. Would not want it doing a humpty dumpty on you and tipping over.

One more for the road before I went home.. I just had to do One more for the road before I went home.. Yup, the first one was not an anomaly.. This one was great also. PS when I went to the Chris Lilly class one of the the catering BBQ trucks made some thin sliced tri tip sandwiches with blue cheese dressing that was out of this world..

Just a peek..

Re: How Long to Get KK??

I just could not come to the States and not eat some top shelf meat. I procrastinated and actually cooked these the last night before I left. Prime Angus Rib Eye $23.99lb Total for two.. $30.00 Not bad if you compare it to going out. Used Hickory Char Crust on them. They were amazing.. Flavor just oozed out of them. They were so good, Sai and I were laughing as we ate them. The fat was soo good. I can't imagine not eating it.

OTB Dome Shape If you would like to see first hand the results from the even heat given off of the OTB dome shape, cook a pizza on top of an upper/sear grill. Check a few times during the cook to see when and how the cheese melts. Now do that in a Classic, the outside near the crusts will melt first and then become blackened before the dead center is melted completely. You will see the difference.. Talk to a chef that cooks in an Italian style wood burning oven, he'll tell you that the heat is greatest next to the walls.

Re: First EZ-Que Chicken I'll give it a try.. I know that all those fancy nigh end gas Q's have those infra-red units mounted on the side of their rotis.. Last roti cook I started indirect with a drip pan at about 325º. Not sure of the timing but when most of the fat in the skin had rendered off, I pulled the stone and pan and finished it off direct at 400º plus. The skin was very thin and crispy. Also best to start with younger birdies with thin skin.

Sorry about this delay.. I'm happy to accommodate in any way possible.. The cooker would have four bolts to secure it to your base.

Pudding.. I'm fine Jakarta is an hour flight away.. Thanks for asking.

Well I'm finally back in Indonesia from my whirlwind tour of CA. To recant, I landed July 6th and spent 3 days with my momma in Palo Alto, then drove up to Healdsburg to stay with my father four days, then drove to Lake Tahoe to celebrate my grand fathers 95th with 32 family members for 3 days, back to Palo Alto for 1 night before my momma left town, so off to Pismo Beach for a night before settling down in Los Angeles for a full 5 days. I next drove further south and stayed in Corona Del Mar for 4 days and visited my brother and childhood friends in Laguna Beach where I grew up (Very Pre-MTV) I then went out to Pomona for 2 days for the Chris Lilly Competition BBQ class, back to Corona Del Mar for 1 days, back to Los Angeles for one night, then back to Palo Alto for 4 days.. Whew! That was with a my nine year old boy and twenty one month old lil girl in tow. Now it's easy to guess how good sleeping in my own bed felt last night.. to the 14 hours jet lag won't let me sleep.. as you can see it's now 4:38 am for me and I'm here online catching up! Murphy strikes again.. I'll be back answering Emails, twice a day as before.. Please excuse my delays in getting back to you and their brevity sometimes but I'm Baaack and ready to help again.. PS Chris Lilly, 10 times BBQ World Champion loved the KK OTB that Professor Salt (Shuji) brought.. (Shuji was over the top cool and dragged the Black Dragon to the class) Chris and I discussed Komodo design and BBQ cooking principles at length and he agreed enthusiastically that Komodo's design is exactly what it should be, a naturally high humid, low airflow cooking environment. He also loved the quality and looks of the OTB. I also had the pleasure if meeting Chuck AKA So Cal Cooker but stumbled and forgot the forum and did not take photos.. oops..

The Different Packages.. Here is the information requested for the different packages.. http://homepage.mac.com/komodokamado/.Pictures/Forum%2007/KKNewLineUp.jpg I'm back home now and will be able to respond quickly to emails again.

The hole is there.. The hole is there.. It's just covered/filled a bit with the cosmetic white material that lines your cooker.. Wiggling anything small and round inside can clean it out.. No need to use a drill although that would of course work also..